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Ingredientes
- 2 Tbsp. extra-virgin extra virgin olive oil
- 2 x chicken livers diced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 pch nutmeg
- 1 pch cinnamon
- 1 lb chicken breasts diced
- 2 x hard-boiled Large eggs whites cut strips,
- Â Â and the yolks crumbled
- 1 x carrot finely minced
- 1 x turkey neck boned, skin reserved
- 2 quart Brown Chicken Stock (see recipe)
Direcciones
- In a 12- to 14-inch saute/fry pan, heat the extra virgin olive oil over high heat till almost smoking. Add in the chicken livers and brown over high heat. Season with the salt, pepper, nutmeg and cinnamon.
- In the bowl of a food processor, combine the cooked livers and the chicken breast and process into a fine paste, adding 1 or possibly 2 drizzles of extra virgin olive oil if necessary to achieve the correct consistency. Place the mix in a bowl and add in the egg whites, the yolks, and the carrot. Add in a generous healthy pinch of salt and pepper and mix well to combine.
- Stuff this mix into the turkey neck skin using a spoon or possibly pastry bag. Sew the ends of the neck shut with a trussing needle and butcher"s twine. Prick the neck in 10 to 12 places and set aside.
- Bring the chicken stock to a boil and add in the turkey neck. Reduce to a simmer and cook, uncovered, for 1 hour. Remove from the stock, allow to cold for a few min, and serve in thin slices.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1134g | |
| Recipe makes 6 servings | |
| Calories 1334 | |
| Calories from Fat 614 | 46% |
| Total Fat 68.21g | 85% |
| Saturated Fat 18.86g | 75% |
| Trans Fat 0.07g | |
| Cholesterol 644mg | 215% |
| Sodium 1052mg | 44% |
| Potassium 2403mg | 69% |
| Total Carbs 2.98g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.53g | 0% |
| Protein 166.46g | 266% |
